Our vegetable orzo soup is just what you need if you're looking for a healthy and satisfying meal. This soup is suitable for vegans, is created in one-pan and is super easy to whip together. Plus, it's delicious!
We all love a cozy soup and this fresh creamy pesto vegetable orzo soup is just that. Packed with flavor from the pesto and vegetables, it's also really satisfying from the orzo pasta. We love how simple this orzo soup is, it's made in one pot and the depth of flavor is everything you need in a soup to warm yourselves through.
This soup is completely vegan or it can be made with dairy, but it's simple enough to make creamy with a handful of cashews. It works perfectly with the pesto, turning your bowl of orzo soup into a sea of pale green. If you love creamy soup, you need to try our creamy coconut curry chicken soup too!
This soup is the perfect transition into fall, giving you the freshness of seasonal produce as well as the warmth and coziness we all need as the temperatures drop. Don't forget to try out our most popular roasted butternut squash and red pepper soup as a silky alternative.
Find all you need by following the links below and be sure to leave us a comment and rate the recipe as we love hearing from you.
⭐ Why you'll love this recipe
Here are some reasons why you need this vegetable orzo soup recipe in your life:
Healthy - this soup is packed with nutritious ingredients and is well balanced, giving you a well rounded and healthy meal to enjoy.
Satisfying - with orzo being the highlight of this soup, it's very satisfying and will keep you fuller for longer.
One-pot - the whole soup is made in one dutch oven. It's really easy and makes for less washing up!
Versatile - you can change the vegetables, make it with dairy or not, or change up the flavor with herbs or omit the pesto all together.
Creamy - we make this vegetable orzo soup creamy, just like our gnocchi soup with a quick homemade cashew cream. It's easy and delicious.
You only need simple ingredients for this vegetable orzo soup recipe, this is what you'll need:
Orzo - we've used both standard orzo and wholemeal orzo and both work well. It will absorb more of the broth when stored for another day.
Vegetables - this orzo soup is versatile, meaning you can use a variety of veggies; we use carrots, beans and kale but you can use what you have available seasonally.
Pesto - you can make your own if you like but we buy ready-made pesto for this recipe. It's easy, delicious and creates a beautiful green broth.
Cashews - we create additional creaminess in this soup by blending our own cashew cream together, it's easy to do or you could use a dairy free cream if you prefer.
See the recipe card for full information on ingredients and quantities.
We know you love to mix things up with customizations and substitutions so here are some of our recommendations for orzo soup recipe:
Vegetables - switch up the vegetables if you wish. Use what you have, we think spinach and asparagus would be delicious.
Pasta - this soup is a vegetable orzo soup, so orzo is key to the recipe. We recommend not substituting it, however you can switch out for another short pasta.
Flavoring - we think pesto makes this soup vibrant and fresh, but feel free to omit or use red pesto, chermoula or homemade pesto.
Dairy - we've made this orzo soup dairy free but you can easily switch out the cashew cream with a good glug of dairy cream.
Vegan - to ensure this soup is vegan, make sure your pesto is vegan friendly.
🔪 How to make vegetable orzo soup
Follow these simple step by step guides to success for this creamy pesto orzo soup recipe:
Step 1. Sauté the shallot and garlic together for a minute in the oil. Add the carrot and celery and cook for 4-5 minutes until slightly softened.
Step 2. Add the orzo to the vegetable mixtures and stir to coat in the oil, toast for 2 minutes.
Step 3. Add the green beans and vegetable broth and bring to a simmer for 12 minutes until the vegetables are tender and orzo is cooked.
Step 4. Meanwhile, soak cashews in boiling hot water for ten minutes. Drain the cloudy water, rinse and add half a cup of cold water.
Step 5. Blend the cashews into the water with a stick blender in a jug until completely smooth.
Step 6. When the pasta is cooked, add the chopped kale and stir together for 2 minutes.
Step 7. Add the pesto and cashew cream to the soup when the kale has wilted.
Step 8. Stir together and serve the vegetable orzo soup with more pesto, parmesan and crusty bread.
👩🍳 Expert tips
Make sure to read and follow these expert tips to ensure complete success with this vegetable orzo soup recipe:
Toasting - be sure to toast the orzo in the oil with the vegetables as it creates a deeper flavored soup.
Consistency - if you're finding there isn't much liquid in the soup just add some more broth to loosen it up.
Storage - the orzo will continue to absorb the vegetable broth in the soup on sitting so it will get less liquidy. Add more or just reheat and enjoy a thick pasta soup.
Cashew cream - be sure to blend the cashews until completely smooth, otherwise you'll have bits of cashew that will affect the texture of the soup.
💭 Recipe FAQs
Orzo, like any pasta, is high in carbohydrates. As part of a balanced diet orzo is healthy and good for you. If you wish to have more fiber you can find a wholemeal version.
Store the vegetable orzo soup after cooling in air tight containers and it will keep in the fridge for 2-3 days. On reheating, add more liquid if desired.
We haven't tried freezing orzo soup so can't advise on it, but reckon that the texture of some of the vegetables will not hold up on freezing.
🥗 Related recipes
Love this vegetable orzo soup recipe? Then you may want more of our soup recipes. Here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Vegetable Orzo Soup
- 2 tablespoons olive oil
- ½ cup thinly sliced banana shallots, about 2 shallots
- 2 cloves garlic, finely chopped
- 1 cup diced celery, about 2 sticks
- 1 cup sliced carrots, about 2 medium carrots
- ¾ cup orzo
- 6 oz green beans, chopped into 1” pieces
- 5 cups low sodium vegetable broth, 1.25L
- 2 cups packed chopped curly kale
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup basil pesto
For the Cashew Cream
- ½ cup raw cashews
- ½ cup water, plus more for soaking the cashews
- Crusty bread
- Heat 2 tablespoons olive oil in a dutch oven over medium heat. Sauté the shallot and garlic until softened and slightly golden, about 1 minute.2 tablespoons olive oil, ½ cup thinly sliced banana shallots, 2 cloves garlic
- Meanwhile, add the cashews to a stick blender jug and cover with boiling water, set aside and soak for 10 minutes.½ cup raw cashews
- Add in the celery and carrots and continue to cook until softened, about 4-5 minutes.1 cup diced celery, 1 cup sliced carrots
- Add the orzo, stir in, and toast in the oil for 2 minutes stirring reguarly. Add the green beans and vegetable stock and bring to the boil. Reduce to a simmer and cook for another 12 minutes uncovered, until the beans and orzo are tender.¾ cup orzo, 6 oz green beans, 5 cups low sodium vegetable broth
- When the cashews have soaked, drain the hot water from them and add the cold water to the jug and blend until completely smooth, set aside.½ cup water
- Add the kale and cook for a further 2 minutes until wilted. Once everything is cooked add the cashew cream and pesto and stir well. Taste and season with salt and black pepper as desired. Top with parmesan, pesto and serve with crusty bread.2 cups packed chopped curly kale, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ cup basil pesto, Parmesan, Crusty bread, Pesto
- Stir the orzo in to the vegetables and coat with the oil in the pan to allow it to toast, it will create a deeper flavor.
- Plain orzo or wholemeal orzo can be used.
- Best served immediately but is still very tasty stored and reheated, the orzo soaks more of the broth up making it less soup like but you can always add more.